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Chocolate Sorbet with an Orange and Cardamom Mist

Chocolate Sorbet with an Orange and Cardamom Mist

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Chocolate Sorbet with Orange and Cardamom Mist (vegan)

I came up with this Sorbet because I wanted to create an exciting desert, something visually dramatic and fun but with great flavour, and I had a lot of fun working on this.

In this desert the chocolate, cardamom and orange all work together beautifully, each bringing the best out of the other flavors and making the desert taste luxurious and indulgent but retaining subtlety and delicacy.

Using scent to add the flavour of orange and cardamom also means the chocolate flavour of the sorbet itself is very pure and distinct while the ‘mist’ allows the other flavours to subtly mingle with it while eating. And the dry ice mist, which carries the aroma of my orange and cardamom infusion, also adds an elegant but fun and memorable element to the dish.

I think its also nice that this sorbet worked out to be a dairy free dessert, most importantly because it works and tastes best this way (not using any dairy) but also I think its good to have a dessert like this that’s suitable for vegans and people that are lactose intolerant.

Sorbet –

130g caster sugar
60g liquid glucose
30g Cocoa powder
170g dark chocolate (70% cocoa solids and Dairy Free i.e. ‘Montezuma’)
75g Cointreau -
2 tablespoons maple syrup
500ml boiling water.
2g xanthan gum –

First off bring the water to the boil on in a saucepan. Sift the cocoa powder in to a bowl with the sugar and xanthan gum and together.

Now pour the dry ingredients into the pan of boiling water, along with the liquid glucose and whisk the mixture while it simmer for 5 minuits.

Break up the dark chocolate into a large bowl. Pour the hot liquid mix over the chocolate. Give it all a good stir until the chocolate is all melted and mixed in then stir in the Cointreau and maple syrup.

The mix can now be chilled before freezing in an ice-cream machine or in a plastic container straight into the freezer (if doing it this way return to the sorbet every hour or so and give it a stir, repeating this until the mix is frozen). Or when your sorbet mix is chilled if you have access to them it can be fast frozen with either dry ice or liquid nitrogen.

Orange and cardamom infusion –

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50 cardamom pods (gently cracked alittle)
Grated zest of 4 orange
20ml orange blossom water
15g essence of orange flower water
0.5g citric acid
250ml Still Mineral water

Place all the ingredients, except the essence of orange flower, into a pan with the mineral water. Cover the pan and bring to a gentle simmer for 30 minuits before turning off the heat and leaving to cool still covered in the pan. Once cooled stir in the essence of orange flower water before straining though a sieve into a container and storing in the fridge until needed.

When you’re ready to serve the sorbet you could either place some of this infusion in an atomizer/perfume spray for guests to spray into the air while eating the sorbet. Or, as I prefer to, you can warm alittle of the infusion and pour it over some powdered dry ice in a nice dish so that a scented fog spills out over the table carrying the orange and cardamom aroma to your guests.

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